Shrimp and scallop casserole

1 servings

Ingredients

Quantity Ingredient
1½ cup Dry white wine
¼ cup Chopped onion
⅓ cup Chopped fresh parsley
1 tablespoon Butter
1 teaspoon Salt
1½ pounds Large fresh shrimp; peeled and deveined
1 pounds Bay scallops
3 tablespoons Butter
3 tablespoons Flour
1 cup Half and half
⅔ cup Seafood broth
½ cup Swiss cheese
1 tablespoon Lemon juice
¾ teaspoon Lemon pepper seasoning
1 cup Soft breadcrumbs
¼ cup Parmesan cheese
¼ cup Sliced almonds
2 tablespoons Melted butter

Directions

Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving ⅔ cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well.

Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.

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